Nostalgia Sour Cream and Cherry Pie

Whisk the eggs thoroughly with the sugar until frothy (don't skimp on time, as this will make the finished cake beautifully tall and airy).

To the egg-sugar mixture, add the sour cream and grated lemon zest, then gradually fold in the flour mixed with baking powder. For this mixing, do not use an electric whisk; just fold it together with a spoon.

Pour the prepared mixture into a baking tray lined with baking paper, generously top with pitted cherries (or any fruit you desire), and bake in a preheated oven at 175°C on convection mode for 35-40 minutes.